1/2 cup heavy cream, half-and-half or milk (using lowfat milk will make it less creamy but still delicious)

6 cups water

1 tablespoon pure vanilla extract or 1 vanilla bean scraped

1/2 cup sugar

1/4 teaspoon salt

1 cup ripe raspberries

1 cup ripe strawberries, quartered

OR

1 bag frozen raspberries, thawed and lightly drained

In a rice cooker (or large pot) add all the ingredients, except the fruit. Cook until done in a rice cooker. If using a pot, bring the mixture to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.

Add the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving the morning of and not to the whole batch.